Specific Job Functions:

• Oversee all food and kitchen operations.
• Establish operating policies and staff schedules for the operation of all kitchens to achieve maximum service at desired profit levels.
• Maintain effective food, labor, and budget costs, forecasts and marketing policies to achieve profit objectives and desired standards.
• Order all food products through Food and Beverage Buyer and Warehouse Supervisor.
• Oversee staffing levels, employee schedules in all outlets, new hires and replacements.
• Maintain close supervision of all food outlets, staff, food quality, production, product and presentation.
• Attend all meetings for in house functions, food design and menu development.
• Maintain accurate and adequate employee records, ensure all employee relation issues are handled in a professional manner and issue commendations and disciplinary action as necessary.
• Complete forms, write memos, and administer company and departmental policies and procedures.
• Train management staff on expectation and execution of culinary skills and techniques.
• Communicate effectively with executives on departmental issues.
• Oversee all menus for outside banquet functions and food shows.
• Oversee hiring practices, conduct interviews, make hiring decisions and ensure training programs reflect appropriate employee development guidelines.
• Evaluate the performance of all chefs and ensure development programs meet employee needs.
• Provide advancement and incentives for employees interested in furthering their professional careers.
• Achieve all service, financial, and human resource goals set forth by company executives.
• Perform all duties as deemed necessary for the success of the department.

Qualifications:

• Minimum 10 years’ experience in high volume operations required.
• Extensive culinary background, people skills and administrative skills a must.
• Working knowledge of all kitchen equipment and operations essential.
• Thorough understanding of profit and loss management necessary.
• Previous hands-on experience in presenting culinary training and development of new programs.
• Able to communicate in English both verbally and written.
• Must have or be able to obtain Health Card.